Thomas Keller (The French Laundry, Per Se, Bouchon)

Thomas Keller (The French Laundry, Per Se, Bouchon)Thomas Keller (The French Laundry, Per Se, Bouchon)

Food & Wine

March 26, 2015

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The trick about an omelette, and this is where most
people make a mistake, is that should be on low
heat, not high heat. You wanna make sure that that
egg cooks very, very gently. You don't really wanna have
any color on it whatsoever. And keep it a little
bit under done so that when you roll it into
itself or fold it over on itself depending on What
level skill you have that heat is gonna continue to
cook the egg and it'll be perfectly done by the
time you eat it

The trick about an omelette, and this is where most
people make a mistake, is that should be on low
heat, not high heat. You wanna make sure that that
egg cooks very, very gently. You don't really wanna have
any color on it whatsoever. And keep it a little
bit under done so that when you roll it into
itself or fold it over on itself depending on What
level skill you have that heat is gonna continue to
cook the egg and it'll be perfectly done by the
time you eat it